When I was eight, my grandmother would let me press the maraschino cherries into her Christmas Maraschino Cherry Cookies. The vibrant red against the pale dough was magical – like pressing rubies into snow. Thirty years later, I still can’t resist making these festive treats every December. What is it about those bright maraschino cherries that makes them so irresistibly nostalgic?
Maraschino cherry cookies are a holiday staple that transforms the ordinary shortbread into a festive celebration. These cookies aren’t just visually stunning with their ruby-red centers; they deliver a perfect balance of buttery crispness and sweet cherry goodness that’s become synonymous with Christmas baking. What makes them special is their versatility – they’re elegant enough for gift-giving yet simple enough for family baking traditions.
Ingredients & Substitutions
For the Cookie Base:
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (30g) powdered sugar, sifted
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2¼ cups (280g) all-purpose flour
- 24-30 maraschino cherries, well-drained and patted dry
For the Glaze (Optional):
- 1½ cups (180g) powdered sugar
- 3-4 tablespoons maraschino cherry juice
- ¼ teaspoon almond extract
The butter quality makes an enormous difference in these cookies. European-style butter with higher fat content creates a richer, more tender cookie, but any unsalted butter works beautifully. For those avoiding dairy, a high-quality plant-based butter substitute (not margarine) gives decent results, tho the texture won’t be identical.
Almond extract is crucial for the signature flavor, but those with nut allergies can double the vanilla extract instead. The cookie will lose that distinctive cherry-almond pairing but will still be delicious. Coconut extract can be an intriguing alternative that compliments the cherries wonderfully.
For gluten-sensitive bakers, a one-to-one gluten-free flour blend works well in this recipe. Look for one containing xanthan gum to maintain the proper texture. The cookies may spread slightly more, so chilling the dough becomes even more important.
Step-by-Step Instructions
Preparing the Dough
- Cream butter and both sugars together until light and fluffy, about 3-4 minutes. Don’t rush this step! Proper creaming incorporates air bubbles that give these cookies their tender crumb.
- Add the extracts and salt, mixing until well combined. If your kitchen is warm, the butter might be getting too soft – pop the bowl in the fridge for 10 minutes if this happens.
- Gradually add flour, mixing on low speed just until combined. Overmixing develops gluten, which toughens cookies, so stop as soon as the flour disappears. The dough should be soft but not sticky.
A common mistake is measuring flour incorrectly. Fluff, spoon, and level your flour rather than scooping directly with the measuring cup, which compacts it. Too much flour makes these cookies dry and crumbly rather than tender and short.
Shaping and Baking
- Roll dough into 1-inch balls (about 24-30 depending on size). Place them 2 inches apart on parchment-lined baking sheets. I find a small cookie scoop creates uniform cookies that bake evenly.
- Using your thumb or the back of a rounded measuring spoon, make an indentation in the center of each cookie. The edges might crack slightly—that’s fine and adds character!
- Place a well-dried maraschino cherry in each indentation, pressing gently. If your cherries are extra juicy, they may cause the cookies to spread, so pat them thoroughly with paper towels.
- Chill the shaped cookies for 20 minutes before baking. This prevents excessive spreading and helps maintain that perfect thumbprint shape.
- Bake at 350°F (175°C) for 12-14 minutes, until the edges are set but not browned. These cookies should remain pale—overbaking makes them dry and brittle.
For a variation with deeper cherry flavor, try chopping some additional cherries and mixing them directly into half the dough. The contrast between the two types offers a wonderful textural element.
Glaze Preparation (Optional)
- Whisk together powdered sugar, cherry juice, and almond extract until smooth. Add more juice by the teaspoon if needed to achieve a drizzling consistency.
- Using a spoon or piping bag, drizzle glaze over completely cooled cookies in a zigzag pattern. Allow glaze to set for at least 1 hour before stacking or storing.
The glaze transforms these cookies from homey to elegant. For a professional-looking finish, transfer the glaze to a small sandwich bag, snip a tiny corner, and pipe fine lines across each cookie.
Cooking Techniques & Science
The science behind perfect cherry cookies lies in the balance of fat and flour. The high butter content creates what pastry chefs call a “short” texture—tender and crumbly rather than chewy. This happens because the fat coats the flour particles, preventing gluten formation that would otherwise make the cookies tough.
The thumbprint technique originated in Swedish Hallongrotta (raspberry caves) cookies and creates not just a decorative indentation but serves the practical purpose of holding the cherry. The slight depression should be made when the dough is still soft but not too warm—another reason why proper chilling matters.
Maraschino cherries themselves are a fascinating ingredient with a complex history. Originally created using Marasca cherries preserved in Maraschino liqueur, today’s versions undergo a brining and sweetening process. The cherries’ vibrant red color comes from food coloring, which can sometimes bleed into the cookie during baking. To prevent this, thorough drying is essential.
A stand mixer makes this recipe easier, but isn’t absolutely necessary. Many bakers prefer making these cookies by hand, claiming they can better feel when the dough reaches the right consistency. If mixing by hand, use a wooden spoon and prepare for a bit of a workout during the creaming stage!
Serving & Pairing Suggestions
These cookies shine on a holiday cookie platter, where their bright red centers provide a festive pop against traditional gingerbread and sugar cookies. Arrange them in concentric circles on a round platter for maximum visual appeal.
For gifting, stack 6-8 cookies in a clear cellophane bag tied with a green ribbon. The red and green color combination instantly communicates “Christmas” without any additional decoration needed.
Cherry cookies pair beautifully with:
- Hot chocolate with a splash of amaretto (echoing the almond notes)
- A glass of cold milk (the classic)
- Dessert wine like a late harvest Riesling
- Coffee with a touch of cream
For a holiday dessert board, serve alongside complementary textures like chocolate truffles, candied nuts, and shortbread. The varied textures and flavors create an indulgent experience that guests will remember.
These cookies maintain their quality for up to a week when stored properly in an airtight container at room temperature. Layer them between sheets of parchment paper to protect the cherries. For longer storage, the unbaked dough balls (without cherries) freeze beautifully for up to three months. Simply thaw in the refrigerator, make indentations, add cherries, and bake as directed.
Advanced Tips for Professional Results
The secret to truly exceptional cherry cookies lies in the details. Temperature management is crucial—room temperature butter for proper creaming, chilled dough before baking, and completely cooled cookies before glazing.
For a more sophisticated flavor profile, try using luxardo cherries instead of standard maraschinos. These gourmet cherries have a deeper flavor and natural color, tho they’re significantly more expensive. They create a more adult version that’s less sweet and more complex.
Another professional touch is adding a small amount (about ¼ teaspoon) of cherry emulsion to the dough. Unlike cherry extract, which can taste artificial, cherry emulsion provides a more authentic flavor that complements the actual cherries.
Experiment with different cookie stamps or textures around the edges. A fork dipped in sugar creates a lovely crimped pattern that adds visual interest without detracting from the cherry center.
For bakery-worthy presentation, consider a double finishing technique: first, drizzle with the cherry glaze, then once set, add a few fine lines of white chocolate. This creates a beautiful contrast that makes these cookies look professionally crafted.
Cultural Significance
Cherry cookies have earned their place in Christmas traditions for both practical and symbolic reasons. Preserved cherries were historically one of the few fruit options available in winter, making them a precious holiday ingredient. Their red color naturally ties them to Christmas traditions, representing warmth and celebration during the coldest months.
In some European traditions, red fruits in holiday baking symbolize prosperity and good fortune for the coming year. Whether intentional or not, incorporating these bright gems into our holiday baking connects us to generations of bakers who brought color and sweetness to winter celebrations.
These cookies often become part of family legends and traditions. In my family, we leave these for Santa along with a glass of cherry cordial instead of milk—a tradition my children now insist upon, believing Santa appreciates something a bit more festive than the usual offerings.
Conclusion
Christmas Maraschino Cherry Cookies balance simplicity with showstopping appeal. Their tender, buttery base provides the perfect canvas for the sweet cherry center, creating a cookie that’s greater than the sum of its parts. What makes them truly special is their adaptability—they can be homespun and rustic or elevated and elegant depending on your finishing touches.
The key to success lies in respecting the fundamentals: proper butter consistency, careful measurement, gentle handling of the dough, and attention to baking time. Master these elements, and these cookies will become a reliable part of your holiday repertoire.
Whether you’re an experienced baker or trying them for the first time, these festive cookies offer a wonderful opportunity to create both beautiful treats and lasting memories. There’s something magical about pressing those bright cherries into the pale dough—a simple act that transforms the ordinary into something festive and special, just like the holiday season itself.
FAQs About Christmas Maraschino Cherry Cookies
Why did my cookies spread too much during baking?
Excessive spreading usually means either the butter was too warm or the dough wasn’t chilled enough. Make sure to chill the shaped cookies for at least 20 minutes before baking. Also, ensure your cherries are thoroughly dried, as excess moisture contributes to spreading.
Can I make these cookies ahead of time?
Absolutely! The unbaked dough can be refrigerated for up to 3 days or frozen for 3 months. Alternatively, baked cookies (unglazed) can be stored in an airtight container for a week or frozen for up to 3 months. Add the glaze after thawing for the freshest appearance.
My cherry keeps sinking into the cookie during baking. How can I prevent this?
Make your thumbprint indentation slightly shallower than you think you need, as the cookie will settle somewhat during baking. Also, ensure your cherries are well-drained and patted completely dry. Some bakers prefer to add the cherries immediately after baking while the cookies are still warm for a more secure placement.
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries aren’t recommended for this recipe as they contain too much moisture and don’t have the same vibrant color or sweetness. If you prefer a less artificial option, look for naturally dyed maraschino cherries or premium cocktail cherries like Luxardo or Amarena.
How do I prevent the red color from bleeding into my cookies?
The key is thoroughly drying your cherries. Place them on several layers of paper towels and gently press to remove excess liquid. For extra insurance, you can also dust the dried cherries lightly with flour before placing them in the cookie indentations.
